COMMERCIAL CANNING OF FOODS. 



25 



though this grading is not strictly followed by all packers. Some use about 2° less 

 and others use 15°, 25°, and 55° to replace 20°, 30°, and 60°. The degree of sirup is 

 arbitrary' with the packer and is not indicated upon the label, so that the consumer has 

 nothing as a guide. He can not select a sweet or a tart grade from the information 

 given. The strength of the sirup to be used depends upon the acidity of the fruit, 

 the q uantit\' of fruit, and the flavor desired. Flavor should be the real guide, as much 

 better results can be obtained in developing a good flavor by cooking the sugar into 

 the fruit in canning than by any subsequent addition. With a light weight of fruit in 

 a can, a lighter weight sirup will give the same result on the cut-out as would be given 

 by a heavier sirup on a full pack. Full-weight packing therefore demands not only 

 more fruit than is sometimes found but a correspondingly heavier sirup to secure the 

 same flavor. 



The importance of having good, uniform, clean sirup is not fully appreciated by can- 

 ners. The water used is sometimes unsuitable, being charged with iron or carbonates, 

 which produce a more or less cloudy precipitate and consequent injury to the appear- 

 ance of the food. The method employed in making the sirup may also cause variation 

 in the readings; correction may not be made for temperature; and cheap and inac- 

 curate hydrometers may be used. The addition of a given quantity of sugar to a tank 

 of water, followed by heating, does not insure uniform distribution, though the sugar 

 may be dissolved. Without thoroughly mixing the contents, a sample taken for a test 

 may give an erroneous reading. All instruments are graduated at a standard tempera- 

 ture, so that correction in the readings is necessary for any variation from the given 

 temperature, a precaution which is frequently neglected. The usual Balling instru- 

 ment is easily affected by heat, and frequent dipping in and out of hot solutions will 

 cause it to lose its accuracy. 



That more might be known concerning the condition of the sirup in the factories, 

 an invitation was issued to 20 canners to send in samples from time to time during the 

 season. A few kindly cooperated. The sample was drawn as it was being delivered 

 to cans of fruit, was processed, and then forwarded to the laboratory. It was taken 

 without the knowledge of the sirup maker, and was thus clearly representative of the 

 eirup in use. The following table shows the results: 



Examination of sirups in use at canneries. 



Standard. 



Highest 

 found. 



Lowest 

 found. 



Average. 



Number of samples. 



Total. 



Above 

 standard. 



Below 

 standard. 



" BaJling. 

 fiO 

 55 

 50 

 40 

 30 

 20 

 15 

 10 



° Balling. 

 (if). 9 

 57 

 52 



43.9 

 34.2 

 26.5 

 21 

 21.5 



" Balling. 

 (K). 1 

 37 

 49. 

 25. 7 

 IS. 4 

 12.(1 

 10.3 

 0.1 



" Balling. 

 60.(1 

 49.5 

 50.2 

 37 



28.8 

 21.(1 

 14.8 

 10.3 



4 

 9 

 3 



37 

 51 

 47 

 22 

 43 



4 



3 



1 



11 



14 



15 



8 



21 







2 

 24 

 31 

 28 

 12 

 20 



21(1 



77 



122 



ThiH table itwelf ih evideiiff Uiat the Hiru|) i.H not made witli Hufricicnt care, or tliat 

 mmpK-r methrnlH munt be xiwA to <jblain tin? <'orn!<l. roHull. Examination wan also 

 ma<le oh to color, jirewuico of flo'<-iiIi or j)r('rij)ihUe, effc'ct upon the can, trace of 

 oil, and numbf-r of niifToorgani.Hm.n. Some factorioH had a uniformly white, clean 

 Binip, while olhern }ia<l all hIuuIch, varying from wliite to a <leei) re'ldi.Mh or Htraw 

 color, df;pf;ndinj4 upon the; Hource of the water Huj)ply and its effect ii|ii)ii I Ik- <;iii. 

 With dear, Hoft, or diHtilled water there waH very litth; attack ujjon the (an, while 



